Description
These chewy pumpkin snickerdoodle cookies combine the comforting taste of pumpkin with the delightful sweetness of cinnamon sugar, perfect for the fall season.
Ingredients
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Brown the butter in a large stainless steel pan over medium heat until foamy and crackling, then remove from heat and allow to cool.
- Absorb excess water from the pumpkin puree with paper towels until it reaches a dry consistency.
- Whisk the cooled browned butter with the brown and granulated sugars until it resembles wet sand.
- Add the egg yolks, vanilla extract, and dried pumpkin puree to the mixture.
- In a separate bowl, combine the dry ingredients: flour, pumpkin spice, baking soda, cream of tartar, and kosher salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Chill the dough in the fridge for 5 minutes; if still soft, allow it to sit longer.
- Mix the cinnamon and sugar in a small bowl. Scoop dough into 3-tablespoon balls, rolling each in the cinnamon sugar.
- Space the dough balls on prepared baking sheets and bake one tray at a time for 10-12 minutes, then cool on a wire rack.
Notes
Watch the cookies closely while baking; the edges should be golden while the center remains slightly puffy for the best chewy texture. Store cookies in an airtight container for 2-3 days.
